Ingredients

• 3 cups Water (720 mL)
• 1 cup Organic Yellow Corn Polenta (160 g)
• 2 Tbsp Unsalted Butter (28 g)
• 2 tsp Kosher Salt
• 1 tsp Garlic Powder
• ½ tsp fresh cracked Pepper
• ½ cup freshly grated Gruyere or Parmesan (30 g)
• 1 ½ Tbsp Olive Oil (20 g)
• 1 cup Panko Breadcrumbs (60 g)

Instructions

1. Line an 8 x 8-inch pan with nonstick spray or a light coat of olive oil.
2. Whisk water, polenta, butter, salt and spices in a medium pot over high heat. Bring to a boil, then reduce to low. Loosely cover with lid to avoid splattering and stir occasionally for 15 minutes, until thick.
3. Stir grated cheese into the polenta, then pour into the prepared pan. Smooth the top, cover and chill for 2 hours or overnight.
4. Preheat the oven to 425°F and line a sheet pan with parchment paper.
5. Unmold the polenta and slice into 10 long strips. Slice each strip equally into 3 pieces, ending with 30 fries. In a large bowl, gently toss chilled polenta fries with olive oil to coat. Add breadcrumbs and toss again until evenly coated.
6. Bake for 25 minutes, flipping halfway through, until deeply golden brown and crunchy. Serve warm with your favorite dipping sauce.